- Prep
- 20 min
- Cook
- 180 min
- Total time
- 200 min
- Yield
- 6 servings
- Difficulty
- Easy
- Calories
- 95 kcal
Quick summary
“The anti-inflammatory golden broth with turmeric and collagen is a nutritious extract obtained by slow cooking beef bones with marrow and active spices. Rich in natural gelatin and bioactive compounds, it presents a clear golden hue and comforting flavor for cold days.”
What you need to know
- The prior roasting of the bones at 220°C for 30 minutes caramelizes the proteins and gives deep coloration and toasted aroma to the broth.
- Apple cider vinegar slightly acidifies the water, facilitating demineralization and maximum extraction of collagen from the bones.
- Ground black pepper enhances the bioavailability of the curcumin present in the fresh turmeric root during slow extraction.
Ingredients
Main
- kg Beef bones with marrow (or free-range chicken carcass)
- tablespoons Grated fresh turmeric root
- tablespoons Organic apple cider vinegar
- grams Sliced fresh ginger
- teaspoon Whole black peppercorns
- units Carrots in large cubes
- units Celery stalks
- liters Filtered water
Instructions
Principal
- Roast the bones in a high oven (220°C) for 30 minutes until they are well browned and aromatic to intensify the flavor and color of the broth.
- Transfer the bones to a large, heavy-bottomed pot and cover with cold water and apple cider vinegar, letting it rest for 10 minutes.
- Add the turmeric, ginger, black pepper, and vegetables, bringing to medium heat until it reaches a light boil.
- Reduce the heat to the lowest possible (simmer) and cook with the pot semi-covered for at least 3 hours (or up to 12 hours for maximum extraction).
- Strain the liquid through a fine sieve or cheesecloth, discard the solids and let cool before refrigerating to degrease.
- Remove the layer of solid fat that forms on top after cooling for a clear, purified broth.
Chef's tips
- Cook over low heat at a gentle simmer without bubbling intensely so the broth doesn't emulsify with fat and become cloudy.
- Periodically skim off the foamy impurities that rise to the surface during the first hour of cooking in the large pot.
- Chill the strained broth for 12 hours so that the layer of fat hardens on top, making it easy to remove completely with a spoon.
Variations
- Add 1 piece of cinnamon stick and 2 star anise units to produce a version with an oriental aromatic profile.
- Add dried shiitake or funghi secchi mushrooms in the first hour of cooking to elevate the umami flavor content.
- Freeze in concentrated cubes by reducing the liquid to half the volume to use as a quick base for soups, risottos, and sauces.
Substitutions
- Beef bones with marrow can be replaced by free-range chicken carcass, chicken feet, or fresh white fish backbone.
- Fresh grated turmeric can be replaced by 1 tablespoon of good quality pure turmeric powder.
- Celery and carrots can be complemented with leek, toasted onion with skin, and fresh thyme sprigs.
How to store
Keep the defatted broth in sterilized glass jars with airtight lids in the refrigerator for up to 5 days. At low temperatures, the broth acquires a firm gelatinous consistency, which proves the high concentration of natural collagen extracted.
Can it be frozen?
Freeze in bisphenol-free containers or silicone ice cube trays for up to 6 months without loss of nutritional properties. To consume, heat the frozen portions directly in the pot over low heat until completely liquefied and boiling.
What to serve with
Can be consumed pure in a heated mug in the morning with a few drops of freshly squeezed lemon and chopped parsley. It also serves as a base broth for cubed vegetable soups, mushroom risottos, meat stews, and grain stews.
Frequently asked questions
Why does the broth look gelatinous after cooling in the refrigerator?
This firm texture is a sign of the concentrated presence of collagen and gelatin extracted from bones and cartilage during slow cooking.
How to use the solid fat removed from the surface of the broth?
This tallow can be filtered and kept in the refrigerator to sauté vegetables or meats with a high smoke point.
What is the reason for using apple cider vinegar when cooking bones?
The acidity of the vinegar helps in the extraction of essential minerals and collagen from the bone parts into the filtered water.
Can I prepare this golden broth in a regular pressure cooker?
Yes, cook in a pressure cooker for about 60 to 90 minutes on low heat after reaching pressure to accelerate the extraction of the marrow.
